A delicate and elegant French pastry consisting of layers of crisp puff pastry and rich vanilla pastry cream, topped with a thin layer of fondant icing.
Preparation time
45min
Cooking time
20min
Ingredients
8 Servings
- 50 g butter
- 50 g cornstarch
- 20 g dark chocolate
- 4 egg yolks
- 500 ml milk
- 150 g powdered sugar
- 500 g puff pastry
- 100 g sugar
- 1 tsp vanilla extract
- 2 tbsp water
Directions
Step 1
Preheat the oven to 200°C (392°F). Roll out the puff pastry and cut it into three equal rectangles.
Step 2
Place the pastry rectangles on a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent puffing. Bake for 15-20 minutes until golden brown. Let cool.
Step 3
In a saucepan, bring the milk to a boil. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Step 4
Gradually pour the hot milk over the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Step 5
Remove from heat and stir in the butter and vanilla extract. Let the pastry cream cool completely.
Step 6
Spread half of the pastry cream over one of the puff pastry rectangles. Place another rectangle on top and spread the remaining pastry cream. Top with the final puff pastry rectangle.
Step 7
Mix the powdered sugar with water to make a smooth icing. Spread the icing over the top layer of puff pastry.
Step 8
Melt the dark chocolate and drizzle it over the icing. Use a toothpick to create a marbled effect.
Step 9
Refrigerate the mille-feuille for at least 1 hour before serving. Cut into individual portions and serve.